“ He puts a good hard sear on both sides using his plancha, the freight train of flat tops, then transfers it to a 375-degree oven to finish cooking. After it comes out, there’s a built-in resting period while he toasts the buns and makes a last-minute lettuce salad.
—
The Perfect Burger and All Its Parts - NYTimes.com
I’m never really sure what to think of burger articles in the Times. They always seem like they’re coming at them with an air of, “look, how quaint.” But props to them for devoting this many words to something other than how bankers’ wives are dealing with the downturn.
